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Ever since living in California I have become a nacho lover and connoisseur. Nachos are so tasty, perfect to snack on or to make into your meal, and keep you coming back for more. This is another Super Bowl recipe for you to choose from, when planning your menu. For football this past Sunday I made this batch of Buffalo Chicken Nachos, which satisfied everyone’s appetite. I decided to make these nachos with a buffalo chicken sauce to spice it up a bit. Normally I make steak nachos and add jalapeños for some heat, but this recipe had enough heat from the buffalo chicken. On a side note, I’m always searching for the best nachos around town and would appreciate any feedback for restaurants that you think have worthy nachos! Two of my favorite local nacho spots are Tobias Frogg and Quips.

I’d recommend making the buffalo chicken first. Heat cooked chicken breast in oven until thawed, about 9 minutes. (You can also use raw chicken breast or already cooked diced chicken, depending on how much time you have on your hands.) Remove chicken from oven, cool and cube. Combine butter and minced cloves in microwavable bowl. Microwave until butter melts and then stir in hot sauce, I prefer Tapatio or Franks. Mix chicken into buffalo sauce. In a large sauce pan heat oil and then add chopped onions and minced garlic. Saute for 5 minutes or until onions are soft. Stir chicken mixture into the onions and set aside. When ready to make preheat oven to 400 degrees. Line a rimmed cookie sheet with foil. Lay down one layer of tortilla chips, top with chicken mixture, black beans, and cheese. Repeat layering for a top layer. Top with fresh diced tomatoes and bake on middle rack for 10-20 minutes until cheese has melted on both layers. Serve with sour cream, guacamole and salsa on the side.